Southeast Chef Series

Join us for the Green Man Brewery Dinner on Wednesday, March 9th, 2016. This dinner is all inclusive. Green Man Brewery or wine pairings available. Cocktails and Hors d'oeuvres served at 6 with dinner starting around 6:30 p.m.

Hors d' oeuvres: Braised Spiced Pork Belly with bacon jam. Spanish Octopus with pickled cauliflower, carrots and green coriander, Calabrian chili puree.

1st Course: Crafted by Terry Koval and featuring a Green Man Brewery I.P.A pairing. Duck Foie Gras and Pistachio Bolgna. Grass Roots Farms duck, Sonoma foie gras, baby mustard frills, foraged ATL service berries, fried white bread.

2nd Course: Crafted by Philip Spencer and featuring a Green Man Brewery E.S.B. Spicy Fried Springer Mt. Chicken "au Torchon". Jimmy Red corn spaetzle, roasted beets, charred shallots, cherry gastrique. 

3rd Course: Crafted by Eric Fulkerson and featuring a Green Man Brewery Porter. Cabrito Pot Pie with confit local goat, shaved Brussels sprouts, caramelized pearl onions, charred green olives, poached quail egg, Oregon white truffles.

4th Course: Crafted by Terry Koval and Holly King. White Oak Pastures chili braised beef cheek, smoked beef tongue ragout, GA morels, and parsnip puree.